Description
A reliable, from-scratch recipe for pillowy-soft Gulab Jamun made with milk powder and all-purpose flour, soaked in a fragrant homemade rose and cardamom syrup.
Ingredients
Scale
- 1 cup (100g) fine milk powder (or 1 cup crumbled khoya/mawa)
- 2 tablespoons (15g) all-purpose flour
- 2 tablespoons (15g) cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon cardamom powder
- 1 tablespoon unsalted butter or ghee
- 2–3 tablespoons full-fat milk
- 1 cup (200g) granulated sugar
- 1 cup (240ml) water
- 1–2 teaspoons rose water
- 2–3 crushed cardamom pods
- A pinch of saffron strands (soaked in 1 tbsp warm milk)
- Oil for deep frying
- Chopped pistachios or almonds for garnish
Instructions
- Make the syrup: Combine sugar and water in a saucepan. Bring to a boil, then reduce heat and simmer for 5-7 minutes. Add crushed cardamom pods and saffron milk, simmer for 2 more minutes. Remove from heat, stir in rose water, and let cool completely.
- Prepare the dough: In a mixing bowl, combine milk powder, flour, cornstarch, baking powder, and cardamom powder. Rub in butter or ghee until the mixture resembles breadcrumbs.
- Add milk gradually, one tablespoon at a time, kneading gently into a soft, smooth dough. Do not over-knead. The dough should be pliable and not stick to hands.
- Rest the dough: Cover with a damp cloth and let rest for 15-20 minutes.
- Shape the balls: Grease hands with oil or ghee. Roll small portions of dough (walnut-sized) into smooth, crack-free balls. Press any cracks closed gently.
- Heat oil: Fill a deep pan with oil and heat over medium-low heat. Test by dropping a small piece of dough; it should sink and take 30 seconds to rise.
- Fry the jamuns: Slide balls into the oil in batches. Fry gently for 5-7 minutes, turning frequently, until golden brown and soft. Remove with a slotted spoon and drain on paper towels.
- Soak in syrup: Once fried and drained, gently drop jamuns into the cooled rose syrup. Let soak for at least 30 minutes, preferably longer.
- Serve at room temperature or slightly warm, garnished with chopped nuts.
Notes
Ensure the syrup is completely cool before soaking the fried jamuns to prevent them from breaking. Fry on medium-low heat to ensure the inside cooks through without burning the outside. The dough must be smooth and crack-free to prevent bursting in the oil.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: Indian
Nutrition
- Serving Size: 2 jamuns per serving
- Calories: 280
- Sugar: 30
- Sodium: 60
- Fat: 10
- Saturated Fat: 5
- Carbohydrates: 45
- Fiber: 1
- Protein: 4
Keywords: Gulab Jamun, Indian dessert, rose syrup, homemade sweets, fried dough, cardamom, khoya substitute, milk powder dessert